TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

POULTRY STOCK [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2018-01-29

English

Subject field(s)
  • Recipes
CONT

This term refers to many culinary preparations; fat or lean stock, or meat juices used for sauces, stews or braising .... The necessary stades are: broth, clear soup, veal stock, white and brown (thin and thick), juice from braised meat, poultry and game stock, fish stock ....

French

Domaine(s)
  • Recettes de cuisine
CONT

Les fonds sont utilisés clairs ou liés. Ils sont à base de veau, de bœuf ou de volaille, voire de gibier, de légumes et d'aromates (les fonds de poisson sont habituellement appelés «fumets»).

Spanish

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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